Steamed Chicken with Chinese Sausage

A flavorful and comforting dish, Steamed Chicken with Chinese Sausage is great with a big bowl of rice. Chicken thighs and shiitake mushrooms are marinated and steamed with Chinese sausage (lap cheong). Steaming is one of my favorite ways to cook chicken ^_^

5 from 1 vote

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Prep Time: 45

Cook Time: 15

Servings: servings

Ingredients

1.5 pounds boneless, skinless chicken thighs
12 dried shiitake mushrooms
2 links Chinese sausages (lap cheong)
1 1-inch knob ginger julienned
1 tablespoon oyster sauce
1 tablespoon soy sauce
2 teaspoons sesame oil
1 teaspoon sugar
2 teaspoons Shaoxing wine
1 teaspoon ground white pepper
2 teaspoons cornstarch

Instructions

First, rehydrate the dried shiitake mushrooms. Rinse a few times under running water. Then place in a bowl and top with hot water. Let sit for 30 minutes.
While you wait for the mushrooms to rehydrate, cut the chicken thighs into 1-inch pieces (think bite-size pieces). Set aside.
In a large mixing bowl, combine the oyster sauce, soy sauce, sesame oil, sugar, Shaoxing wine, ground white pepper and cornstarch. Mix and then add the chicken thighs. Add the julienned ginger. Mix well and marinate for 15 minutes.
Slice the Chinese sausage (lap cheong) diagonally into ¼-inch thick slices. Set aside.
Once the shiitake mushrooms are rehydrated, slices into thin pieces. Then add the mushrooms add to the mixing bowl with the marinating chicken thighs. Mix.
Note: save the mushroom soaking water. You can use it to replace the water in any other recipe (or use it as part of a broth). There's so much flavor there.
Pour the chicken and mushroom mixture into a heatproof steaming dish. I like to use a large shallow dish. Then top with the sliced lap cheong.
Steam on high heat for 15 minutes. Eat warm and enjoy! Best with rice. There's a good amount of juicy "sauce" that's delicious spooned over rice.